Quinoa Spinach Egg Cups
Ingredients
- 2/3 cup dry quinoa cooked as directed on package
- 5 ounces frozen spinach thawed and squeezed dry
- 1 cup cheddar cheese grated
- 1/2 cup fresh parmesan cheese grated
- 1 tsp dijon mustard
- 1 tsp dried oregano
- 1/4 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp coarse black pepper
- 12 large eggs
Servings: cups
Instructions
- Cook quinoa as directed on the package, fluff with a fork and allow to cool to room temperature. Preheat oven to 375℉. In a medium size bowl stir together quinoa, spinach, shredded cheddar, parmesan cheese, dijon mustard, oregano, garlic powder, salt and pepper.
- Spray nonstick muffin tray with nonstick spray. Press an approximate 1/4 cup quinoa mixture into the muffin tin being sure to press all the way up the sides, creating a cup. Crack one egg into each cup. Bake for 15-16 minutes. Remove from oven and allow to rest for about 5 minutes. Using a rubber spatula or other flat device, scoop cups out of the muffin tray and serve immediately.
Recipe Notes
Dampen fingers with water when pressing quinoa into muffin tin, it will help prevent quinoa sticking too much to your fingers. Â Quinoa cups can be wrapped in plastic wrap and frozen. Allow to thaw completely prior to reheating in microwave. Â Eggs will be slightly more cooked but just as tasty and makes for a portable, convenient breakfast or snack.
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